Tessa Romero is a life coach I found on instagram and I absolutely love her! She has this super tasty smoothie recipe that I come back to when I want a load of lots of goodness.
3 handful frozen spinach
1 banana
4 celery stalks rough chopped
1 apple
1 lemon rind cut off or big splash of lemon juice
lots of ginger root (peels removed) maybe like 2 inches or so
1 cup frozen mangos
1 cup frozen pinneapple
2 TBSP hemp hearts
I will also do a scoop of collagen powder if I need the extra boost.
This method is AH-MAZING! Doesn't tear up your mouth. We found a new squeeze mayo by Best Foods that's Italian and it's super delicious in this. I liked the rough chop of the bacon too. and the marinated tomatoes which I marinated in my red onion marination mixture. Perfection! Arugula and sourdough were super fun
As much as I love the baked version I’ve posted I needed a quick no hot oven recipe. Definitely has to set overnight but it stayed for quite a few days and just got better and better. Canned lime juice is totally fine.
https://www.thereciperebel.com/easy-key-lime-cheesecake/
https://www.thecountrycook.net/easy-pickled-banana-peppers/
via Abby_thome
Mix together:
1 Tbsp chia seeds
1-2 scoops of greek yoghurt (can omit)
Toppings:
3 Tbsp hemp seeds
berries of choice 🫐🍓
I use 1/2 cup Blueberies 🫐+ a handful of raspberries
One banana, sliced 🍌
2-3 Tbsp peanut butter
Drizzle of honey 🍯
https://nocrumbsleft.net/2017/03/18/marinated-red-onions/
Thinly slice the red onion and place in a low bowl.
In a separate bowl, stir the olive oil, red wine vinegar, balsamic vinegar, and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.
Let sit on the counter at room temperature to marinate for 12 hours before using. Keeps for 2-3 days unrefrigerated.
**I sometimes omit the oregano and add a generous tsp of kosher salt**
via alifefromscratch
Chopped lettuce
Chopped cherry tomatoes
Chopped pepperoni
Sliced olives
Sliced jalapeño
Finely shredded mozzarella
Sprinkle with red pepper flakes and oregano
Serve with dressing of choice, we love @garlic.expressions
@Abby_thome
🥗Chicken + Bacon Caesar Salad🥗
5 heads of romaine, chopped
herb grilled chicken, chopped
1/2lb crispy bacon, chopped
quick croutons
caesar dressing
parmesan cheese
🧄Caesar Dressing🧄
1 cup mayo
1 cup sour cream
1/3 cup @garlic.expressions
(you can add more garlic expressions to thin the dressing to your liking)
1.5 tsp worcestershire
1.5 tsp anchovy paste
1 clove of garlic, grated (or 3/4 tsp garlic powder)
2 tsp dijon mustard
1/3 cup grated parmesan cheese
juice of 1/2 lemon
lil’ pinch of salt
lots of black pepper
1. Simply whisk all ingredients together. Store in airtight container in fridge. I pour in extra @garlic.expressions depending on the consistency of the dressing I want
🌿Herb Grilled Chicken🌿
2lb chicken tenders
2 Tbsp olive oil
1/2 Tbsp dried parsley + dried basil
1 tsp garlic powder, onion powder + oregano
1. Grab a big bowl, add the chicken tenders. Drizzle with olive oil + seasoning. Toss to coat. Let marinade in fridge for at least 2 hours
2. Cook over medium high heat until golden brown on each side + cooked through
🥖Quick Croutons🥖
1 baguette cut into bite size pieces
olive oil
1 Tbsp dried parsley
1 tsp garlic
1. Toss bread with olive oil + spices
2. Bake at 375° for 12-15 minutes or until golden
To assemble the salad…
1. Add the chopped romaine to a large bowl
2. drizzle lettuce with a few tablespoons of caesar dressing
3. Toss toss toss
4. add a little shaved parmesan to coat
5. add croutons, chicken + bacon
6. a little more parmesan
🍋Serve with a wedge of lemon to squeeze on top of each portion
Really tasty for when the chocolate chip cookie cravings hit. via Callascleaneats on Instagram
1 cup almond flour
2 tbsp almond butter (or nut butter of choice)
2 tbsp coconut oil (melted)
2 tbsp coconut sugar
1 tbsp milk
1 tsp vanilla
1 pinch sea salt
Chocolate chips
Mix together all cookie dough ingredients except chocolate chips. Stir in chocolate chips. Form into 1 large cookie dough ball. Place on a parchment paper-lined tray and flatten
Add another 1/2 cup chocolate chips and 1 tsp coconut oil to a microwave safe bowl. Microwave for 30 seconds, stir, microwave another 15 seconds and stir again. Repeat until fully melted
Spread melted chocolate onto cookie dough bark. Top with sea salt. Place in the freezer for at least 2 hours or until fully set. Break apart and enjoy. Can do fridge or freezer.
Yuummm, Merrick recommended this and it does not disappoint. Any filling can be used instead of pistachios. I blended up leftover peaches and plums from the kids and it was a peaches and cream chia pudding. Yummy with pumpkin seeds, can make like a smoothie bowl. via beingfunctionalnutrition on instagram.
*Serves 2*
1. Blend together
+ 1 c unsweetened almond milk
+ 1/4 c coconut cream (unsweetened canned)
+ scoop vanilla protein
+ 1/3 c dry roasted pistachios (shelled)
+ 1 tsp vanilla extract
+ sprinkle salt
2. Pour liquid mixture over 1/4 c chia seeds in a bowl or mason jar. Stir thoroughly, cover and let sit for at least 3 hours in the fridge.
These just sound terrible. I saw the recipe calling for sweet potato and thought it sounded crazy. But I had just happened to roast a TON of butternut squash and we weren't inhaling it. So I thought I'd try subbing the butternut squash for the sweet potato. I've made it twice. In less than 2 weeks. It is STUPID good. I am a gooey fudge chocolate chip girl and THIS IS IT! I keep it in the fridge. B likes it cold like a custard but heated up it's amazing with ice cream on top. An honestly I have some of the world's pickiest eaters and they will inhale this stuff. No questions asked. I've made it both with peanut butter as well as almond butter. both amazing. Just make sure you really mix it up so there aren't any lumps of the nut butter.
via Healthygirlkitchen on instagram
†dairy-free, gluten-free, vegan
ingredients:
1.5 cups cooked sweet potato or butternut squash
1/2 cup almond butter
1/4 cup almond flour
1/4 cup cocoa
1/2 cup maple syrup
1 tbsp (coconut, olive)
1 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder pinch of salt
1/2 cup chocolate chips (plus more for sprinkling on top)
how to:
1. Preheat oven to 350 F.
2. Mix all ingredients together in baking bowl.
3. Stir in chocolate chips. Pour into 9x9 baking pan lined with parchment.
4. Top with more chocolate chips.
5. Bake for 25-30 min!
New one from Ambitious Kitchen. AH-mazing!
https://www.ambitiouskitchen.com/chicken-bacon-ranch-pasta-salad/
Callen requested some protein bites for breakfast during state testing. I know I have a pumpkin one and chocolate chip oat but he really loves lemon so I gave these a shot. You can't deny that there isn't protein powder flavor to them but they are lemony and they are high in protein. We like them and they almost have a lemon poppyseed muffin feel.
https://www.bucketlisttummy.com/lemon-protein-balls/
1 cup oat flour
2 Tbsp coconut flour
3 Tbsp honey or agave
1/4 cup coconut oil, melted
2 Tbsp chia seeds
1 scoop vanilla protein powder
1 TBSP fresh lemon juice
1 TBSP lemon zest
Mix ingredients in a bowl. Let sit for a few minutes and roll into 1 TBSP balls and store in the fridge in a container.
This is a great way to get in a bunch of protein with very little effort. I really enjoy it and I guess it's kind of like a pudding. Got this recipe from a lady I follow on instagram; Makingprettyspaces (Jen)
1 cup fat free greek yoghurt (Costco) over 18g protein
1 scoop protein powder (I have the chocolate Ascent brant from Costco right now) 25g protein
1 TBSP peanut butter, almond butter or PB powder 4g protein
1 TBSP almond flour 2-3g protein
Mix together in container, refrigerate or freeze for about 10 minutes and enjoy. You can top with chocolate chips or banana slices or whatever sounds good.
I stored it in the fridge and you can also eat it as soon as you mix it.
We had something like this at a Thai place in October and we loved it. I was craving it and recreated the flavors and created a super yummy soup.
1 onion diced
2-3 chicken breasts diced or thinly sliced and dusted with a shake of baking soda
1 whole sweet potato (medium), scrubbed and skin left on. Cut off ends and dice
1 small butternut squash peeled and diced
1-2 peppers (can do half red and half green) diced but bigger pieces
1 end of broccoli sliced and quartered can use florets but I liked the ends
handful sliced mushrooms (I would do more)
1-2 inch piece ginger peeled and microplaned
about 1 TBSP minced garlic
splash of soy sauce
4-6 cups chicken broth
chicken boullion
salt/ pepper
1/3 small jar of Thai Green Curry Paste (so about 2-3 TBSP)
Keffir lime leaves (lots)
1/2 bag of vermicelli noodles
1 can coconut milk
chopped cilantro, green onions and sliced limes for serving
Prep veggies and chicken separately. Cook chicken in a pot until starting to cook, add onion, garlic, lime leaves and ginger and cook until fragrant. Add veggies and cook on medium high for a few minutes. Add seasonings and broth including the curry paste and soy sauce. Bring to a boil and test for taste. Add salt, pepper and bouillon as needed. Boil until veggies are fork tender. Turn off heat, add vermicelli noodles and can of coconut milk. Serve with toppings
There are a million versions of this. Even though there are a lot of components it comes together pretty fast. I combined GrowingupSarita's and AbbyThome's recipes from instagram. I can adjust to whatever I'm using that day. This time I just happened to be making bone broth on the stove so I used that.
Basic gist of the recipe:
Chicken Broth (4-6 cups or so)
Shredded chicken (about 2 cups)
1 large can fire roasted diced tomatoes
1 large can diced green chilies (mild or to preference)
3 stalks celery (can do more) rough chopped
1 large onion, quartered
3-5 carrots, rough chopped
tomato boullion
ground cumin
garlic salt
onion powder
sprinkle of dried oregano
can of beans or instant pot mayacobas
Mexican rice or just made white rice with tomato boullion
Toppings:
shredded cabbage
cilantro chopped
lime wedges
avocado slices
tortilla chips or strips
salsa verde
Directions:
Basically you need to make a broth, you can start with two bone in chicken breasts but I just used shredded rotisserie chicken and was making bone broth on the stove. I added the chopped onions, carrots and celery. I put the tomatoes and green chilies in the blender and added the carrots, onions, celery and blended it with a couple big ladles of broth. In a different pot I dumped the blender mixture and added chicken broth until it was the soup consistency I wanted with room to add rice and beans. I added a couple teaspoons of tomato bouillon, at least a 1tsp or so of cumin and probably 1/2-1tsp of garlic salt and onion powder. Season the broth to taste and bring to a low boil. Once you're happy with the broth put in the shredded chicken. We serve the beans and rice on the side and top it with all the toppings.
Growing up Sarita makes this by dry roasting her tomatoes, jalapeños and onions and blending those.
Can also flavor with taco seasoning if you feel like it.
https://www.dinneratthezoo.com/seafood-boil-recipe/
This is something we’ve done quite a few times now and it is super fun to pour it all out and eat a ton of it. Family style. I will say the potatoes are best just roasted on the side. They get mushy.
Basically you need:
A bunch of crab, cleaned and processed
Corn on the cob shucked and brown in half or thirds
Onions
Garlic
Fresh parsley
Shrimp
Clams
Mussels
Andouille sausage
A TON of crab boil seasoning
Fresh lemons and herbs
A recipe my family actually always loves.
https://laurenslatest.com/15-minute-chow-mein-noodles/#recipe
